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even though i ground the coriander myself, the flavors did not seem to come through in this recipie.

A Cook
from washington dc
/ 05.12.2007

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Yummy!

A Cook
from Eastpointe, Mi
/ 06.17.2004

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To the cook from Houston: Slice the zucchini into 1/4" thick strips, brush with olive oil, grill, THEN cut into smaller pieces. Haven't tried this recipe but have grilled zucchini and yellow squash many times and it is fantastic. grill marks add character and flavor.

from Annapolis
/ 05.05.2004

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This is OK, but just a suggestion on a better way to prepare zucchini on a grill: Peel the zucchini, then slice in half lengthwise. Turn to flat cut side, drizzle with olive oil, a little salt and pepper and some crushed garlic. Wrap in foil and grill until slightly brown and al dente (semi-soft). Excellent.

A Cook
from San Diego, CA
/ 04.30.2004

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no fork 'cause I haven't tried it yet-had a question > I never heard of grilling whole and then cutting, always thought it had to be cut, then done in a basket contraption. Bit of a mess- Any input?